4 whole breasts, boned and skinned
1/3 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. tarragon
1/4 c. butter
1/3 c. apricot brandy (warmed)
3/4 c. chicken broth
1/2 c. sour cream

Mix together flour, salt, pepper and tarragon. Dredge meat. Melt butter medium heat add chicken and cook 10 minutes. Add warm brandy and touch with match to ignite, stir in broth. Cover and simmer 10 minutes or until tender. Remove to platter. Add sour cream to pan, stir and pour over chicken.